Negus Hot Recipes

JANE AUSTEN'S NEGUS

Jane Austen's Negus image

Extremely popular party drink throughout Georgian and early Victorian times. This version comes from Mary Norwak's extensive library. (The Jane Austen Cookbook, Maggie Black & Deirdre Le Faye)

Provided by Luschka

Categories Low Protein

Time 10m

Yield 7 cups

Number Of Ingredients 5

Ingredients

575 ml port wine
1 lemon
12 tablespoons sugar
1100 ml boiling water
grated nutmeg

Steps:

Pour the port into a large, heatproof jug.
Rub the lemon with the sugar llumps, then squeeze the lemon juice and strain it.
Mix the sugar and lemon juice with the port, and add the boiling water.
Cover the jug until the liquid has cooled a bit, then serve in glasses with a scrap of grated nutmeg.

Nutrition Facts : Calories 217.8, Fat 0.1, Sodium 10.9, Carbohydrate 34.5, Fiber 0.7, Sugar 27.9, Protein 0.3

NEGUS (HOT)

Negus (Hot) image

A tangy, citrusy hot drink.

Provided by Simon Difford

Categories Drink

Time 2m

Yield 1

Number Of Ingredients 4

Ingredients

90 ml Tawny port
30 ml Lemon juice (freshly squeezed)
15 ml Sugar syrup 'rich' 2 sugar to 1 water
Boiling water

Steps:

Place bar spoon in warmed glass
POUR all ingredients into glass and STIR

Nutrition Facts : Calories 194 calories

NEGUS

Negus image

Categories Alcoholic Christmas Lemon Port Winter Cinnamon Clove Christmas Eve Nutmeg Simmer Gourmet Drink

Yield Makes 16 four-ounce servings.

Number Of Ingredients 9

Ingredients

1 quart Port
1 tablespoon sugar
Juice of 2 lemons
Grated rind of 1 lemon
1/4 teaspoon ground cinnamon
Ground nutmeg, to taste
Whole cloves, to taste
1 quart boiling water
Garnish: grated lemon rind

Steps:

Heat Port but do not let it boil. Stir in the sugar, lemon juice, grated lemon rind, cinnamon, nutmeg, and cloves. Let the mixture stand in a warm place for about 15 minutes. Pour boiling water into the warm wine and serve immediately. Garnish with grated lemon rind, if desired.

NEGUS

Negus image

This drink was created by colonel Francis Negus in the early 18th century. Jerry Thomas remarked in his book "How to Mix Drinks," published in 1862, that it is "A most refreshing and elegant beverage, particularly for those who do not take punch or grog after supper." --Brittania.com

Provided by Cynna

Categories Beverages

Time 7m

Yield 1 serving(s)

Number Of Ingredients 8

Ingredients

2 ounces port wine
1 ounce bordeaux wine (Claret)
1 ounce Burgundy wine
1 teaspoon brandy
2 ounces water
1 lemon, thinly sliced in rings
1/8 teaspoon nutmeg, freshly grated
1 teaspoon sugar

Steps:

Gently heat all the ingredients in a small saucepan.
Strain into a heat-proof goblet when hot.

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